Here’s a quick, easy, and yummy recipe inspired by the food from sunny Sardonia by the sea. An island in the Med Sea, Sardonia is neighbored by Hispaniola to the West and Nova Roma to the East. The busy port of Caligari in southern Sardonia is packed with trade ships from the world over. The cuisine of Sardonia reflects the mixture of cultures and ingredients that open trade brings.
As recipes go, Sardonian Shrimp is like a simple musical melody with many possible rifts and harmonies. Did your fresh tomatoes get nibbled away by deer in your garden? Then substitute canned tomatoes; they’ll work fine. No warm sea waters nearby and no shop where you can forage for shrimp? Use chicken, instead. Simpler yet, just omit the meat and go vegetarian. It tastes just as good, and you can feel virtuous about your choice. Of course, you can’t call the recipe “Sardonian Shrimp” then.
1 Onion, diced
2 cloves Garlic, minced
6 Roma Tomatoes, chopped (or 1 can diced tomatoes)
2 Tbsp butter
1/2 pound dried Pasta (Farfalle, Spaghetti, or even Macaroni)
1/2 pound Shrimp, shelled and deveined
1 tsp dried Basil (double if fresh)
1 tsp dried Parsley (double if fresh)
1/2 cup Parmesan Cheese, grated
Olive Oil, Salt, and Pepper
White Wine (optional)
In a large pot, start the water for the pasta over high heat. When the water starts to boil, add enough salt that the water tastes like sea water. Follow the directions on the package for cooking time. When the pasta is almost done, set aside 1/2 cup of the pasta water. Test the pasta to make sure it is cooked to your liking, then drain it. Return it to the pot, stirring in 1 Tbs butter and 1/4 cup Parmesan cheese.
While the pasta is cooking, pat the shrimp dry and season with salt and pepper. Heat a medium skillet over medium heat, then add enough olive oil to coat the bottom of the pan. When the oil starts to simmer, add 1 Tbsp butter. After the butter has melted and the foam just starts to subside, add the shrimp. Let the shrimp cook for 2 – 3 minutes without moving to brown. Turn the shrimp and allow the shrimp to brown on the other side. Remove the shrimp from the skillet and set in a warm place.
Add the onions to the skillet and stir occasionally until they soften and start to brown. Add the garlic and cook for one minute. Next add a splash of wine or water and stir to incorporate the browned bits off the bottom (deglazing). Add the tomatoes and simmer for 5 minutes. Chop the cooked shrimp, reserving a few whole shrimp for garnish. Return all the shrimp to the skillet, stir until shrimp is hot. Add the pasta and stir in the reserved pasta water. Stir together then serve with Parmesan sprinkled on top.
The ingredients in this recipe should be improvised to suit your own taste. Add pepper flakes to make it spicy. Add 1/2 cup cream at the finish to make it more luscious. Experiment and make this recipe your own.
Paladin Approved Sardonian Pasta
Prepare this dish without meat, and use olive oil in place of the butter. This makes a tasty and satisfying main course.
Can’t wait to try this out. Looks so delish.
Assuming that “Paladin Approved” is code for “Vegan Version,” the parmesan would also have to be axed, no?
On Gloriana, animals are an important part of many people’s lives. The people who make cheese and sell meat depend upon cows. They treat them as well as possible. Paladins can enjoy butter on their bread and milk in their glasses knowing that they are helping the farmer, the baker, and dairyman all at the same time.
In other words, Paladins are vegetarians rather than Vegans, but we will try to make suggestions for people who are Vegans.